Anges Perfect Pancakes Recipes

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PERFECT PANCAKES (AND TOPPINGS!)



Perfect Pancakes (and Toppings!) image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

3 cups plus 2 tablespoons cake flour
3 tablespoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 cups milk, plus more if needed for thinning
3 teaspoons vanilla
2 large eggs
4 tablespoons unsalted butter, plus more for buttering the griddle

Steps:

  • Pancake bar toppings: mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter
  • Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning; the batter should not be overly thick.
  • Set a griddle over medium-low heat and butter the surface when it's hot. Use a 1/4-cup measure to drop the batter onto the griddle in batches. Fry the pancakes on both sides until golden, about 2 minutes per side.
  • Serve with an assortment of your favorite pancake toppings, such as mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter.

MARTHA'S PERFECT PANCAKES



Martha's Perfect Pancakes image

Make and share this Martha's Perfect Pancakes recipe from Food.com.

Provided by Loves-2-Cook

Categories     Breakfast

Time 25m

Yield 12 pancakes

Number Of Ingredients 5

2 eggs
1 cup milk
3 tablespoons melted butter (I just use canola oil, easier than measuring & melting butter)
1 1/2 cups self rising flour
2 -3 tablespoons sugar (I usually add double)

Steps:

  • Heat griddle or large skillet to medium-high heat (375 degrees F.). Grease lightly with oil.
  • In medium bowl, beat eggs. Add milk and melted butter; mix well. Add all remaining ingredients; stir just until large lumps disappear.
  • For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook 1 to 2 minutes or until golden brown.
  • My tips: I use a skillet and heat between med-low to medium. I think it makes no difference in which order the ingredients are added and mixed. I double the recipe in order to have enough to feed my bunch. If you don't have self rising flour you can make it by adding 1 teaspoon baking powder & 1/4 teaspoons salt to every cup of all purpose flour used in your recipe. This was the first homemade mix I ever tried. I had always made from a box. I have yet to find a homemade recipe for pancakes that measure up to this one. Hope you enjoy them!

Nutrition Facts : Calories 113.8, Fat 4.6, SaturatedFat 2.6, Cholesterol 41.5, Sodium 245.6, Carbohydrate 14.7, Fiber 0.4, Sugar 2.2, Protein 3.3

FLUFFY PANCAKES RECIPE BY TASTY



Fluffy Pancakes Recipe by Tasty image

Here's what you need: flour, baking powder, milk, butter, egg yolks, egg whites, maple syrup

Provided by Frank Tiu

Categories     Breakfast

Time 35m

Yield 4 pancakes

Number Of Ingredients 7

4 cups flour, sifted
4 tablespoons baking powder
4 cups milk, warm to the touch
¾ cup butter, melted
3 egg yolks
4 egg whites
maple syrup, to serve

Steps:

  • Whisk together the flour and baking powder in a large bowl.
  • In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.
  • In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.
  • Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.
  • Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.
  • Serve with maple syrup.
  • Enjoy!

Nutrition Facts : Calories 1102 calories, Carbohydrate 123 grams, Fat 50 grams, Fiber 3 grams, Protein 36 grams, Sugar 12 grams

PERFECT PANCAKES RECIPE



Perfect pancakes recipe image

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

Provided by Good Food team

Categories     Breakfast, Brunch, Buffet, Dessert, Dinner, Lunch, Main course, Snack, Supper

Time 30m

Number Of Ingredients 5

100g plain flour
2 eggs
300ml semi-skimmed milk
1 tbsp sunflower oil or vegetable, plus extra for frying
pinch salt

Steps:

  • Put 100g plain flour and a pinch of salt into a large mixing bowl.
  • Make a well in the centre and crack 2 eggs into the middle.
  • Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
  • Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
  • Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
  • Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
  • Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
  • Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
  • Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium

ANGE'S PERFECT PANCAKES



Ange's Perfect Pancakes image

I started making these to get dairy into my son who still will not drink milk! They are so nice with either maple syrup or cinnamon sugar......and really easy to make! Makes around 8 good sized pancakes.

Provided by Batlady

Categories     Breakfast

Time 15m

Yield 8 Pancakes, 4 serving(s)

Number Of Ingredients 6

1 1/2 cups flour
3/4 cup self-rising flour
1/2 cup caster sugar
2 cups skim milk
1 teaspoon vanilla essence
2 free range eggs

Steps:

  • Sift both flours in a bowl, add sugar.
  • In a seperate bowl, whisk eggs, milk and vanilla essence.
  • Mix wet into dry ingredients til well combined.
  • Heat non stick pan and spray a little oil on base. Pour some mixture in pan, when small bubbles appear flip over.
  • Spread with butter and either maple syrup or cinnamon sugar.

Nutrition Facts : Calories 439.6, Fat 3.4, SaturatedFat 1.1, Cholesterol 95.5, Sodium 407, Carbohydrate 85.3, Fiber 1.9, Sugar 25.4, Protein 15.2

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